When you can’t decide whether to cook your fish or eat it raw--why not do both by searing ahi tuna. This Ito family staple, is fresh, simple and a crowd favorite.
Fun fact: In ancient Hawaii, the phrase “ahi” translates to “smoke”. Hawaiian folklore says that when the fishermen hooked a tuna, they would scream, “Ahi!” because hooked tuna would swim so quickly that the fishing line starting smoking!
Squeeze 1 whole lemon into a mixing bowl. Remove fallen seeds if necessary.
Measure out ½ c of soy sauce and add to the lemon juice.
Grate fresh ginger into the soy sauce/lemon mixture to taste (We usually add 1 tablespoon. If you enjoy the spiciness of ginger, add more!).
Cut fish into saku blocks (approximately 1”x 2” strips). Cover tuna with plastic wrap and set aside.
Place a frying pan on the stove, and splash approximately 1 tsp of olive oil on the pan. Turn the heat up HIGH.
When the pan and olive oil reach high heat, place a saku block on the pan. Lightly sear each side of the saku block, cooking each side for approx. 7-10 seconds. The fish will look grilled on the outside, while still holding the red freshness of ahi in the center.
Move your cooked ahi blocks to a cutting board, and slice blocks into approx. ¼” thick pieces.
Our Otoro, Chutoro and Akami cuts of Bluefin Tuna are the absolute best cuts of Pacific Bluefin for sashimi and sushi meals that are amazing prepared either raw or lightly seared. But what about our Imprefect Bluefin Tuna? Our Imperfect Bluefin Tuna are the other cuts of the Bluefin that is perfect for the grill and oven, and our Smashburger recipe highlights the best parts of this cut!
Talk about simple and to the point! We’ve prepared a classic seared ahi platter with a savory flavor a very clean finish, but felt a spicy kick could be a little more fun for the palette. Try out this easy recipe and impress yourself and others fast. We highly recommend this dish for any occasion.